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- 2 tablespoons flour, for the work surface
- 1 ball
- 1 tablespoon semolina flour, for the pizza paddle
- 2 tablespoons olive oil, for brushing the dough
- 1/2 cup
- 8 ounces fresh mozzarella cheese, drained and cut into 6 chunks (not slices)
- 1/4 cup grated pecorino romano cheese
- Salt and freshly ground black pepper
- 8 Genovese basil leaves (see Note, following)
- Extra-virgin olive oil, for drizzling
Directions:View on Epicurious
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